Lydia 1

Las Pinas City, PHILIPPINES


Joined December 12th 2007

Number of Posts:
37

Number of Comments:
7

Karma:
7



Recipes where culture meets and blend...

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Lydia 1's Blogs

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Recent Posts

Fried Herring

August 6th 2008 10:43
Fried Herring
Fried Herring


There are many health benefits of eating fish. Fish is a good source of proteins, calcium, iodine, riboflavin, and fats from fish is easy to digest.

Yesterday I bought a kilo of herring. Frying the fish is the only way to entice the appetites of my sisters, so without further ado, I cleaned the fish and drain off excess water for about 15 minutes before rubbing them with salt.


1 kg. herring
1 tsp. sea salt
oil for deep frynig2 big tomatoes sliced, for garnish
2 med size onions, sliced

Vinegar & soy sauce for dipping

Preparation:
You may or may not scale the fish. Lay the fish on a cutting board use a sharp knife to cut off the heads. Remove the entrails in the stomach. Rinse the fish inside out in cold running water. Drain off water. Rub salt on the fish.

In hot oil, deep fry fishes in batches.

Arrange on platter. Garnish with slice tomatoes and onions.



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Braised Pork Belly

August 4th 2008 03:55
Braised Pork Belly in Soy Sauce
Braised Pork Belly


1/2 kg pork belly with skin on or without
1 medium onion, diced
ginger, peeled and cut into thin slices
3 cloves of garlic, sliced
2 tbsp cooking oil
2 tbsp soy sauce
1/2 tbsp brown sugar
1 pc. bay leaf, crushed
2 cups water

Procedure:
Heat the pan over medium heat, add the oil, then the diced onions, chopped ginger. Continue cooking the onions and spices, about two minutes.
Put the pork belly flat, on the pot over the onions and spices. Add enough water to completely cover the belly, add the soy sauce, crushed garlic cloves, brown sugar and crushed bay leaf.
Put the lid on the pot and turn the heat up to high and bring the pot to a boil. Let simmer over low heat for at least 30 minutes or until the pork is tender.
You can serve this over rice or any kind of noodle you have. You can add as topping blanched bok choy or diced carrots.


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Eggplant Salad

July 29th 2008 11:58
Eggplant Salad
Eggplant Salad


Eggplant
Eggplant Salad

Eggplant can be cooked in many ways, by grilling, baking or boiling. I like to boil the eggplant for this recipe.

Ingredients:
2 pcs. med. size eggplant (long purple ones)
2 med. size tomatoes, sliced in wedges
1 pc. green onion, sliced thinly
For the dressing:
3 tbsp. fish sauce or 1/2 tsp.. salt
2 tbsp. white vinegar
dash of black pepper or chillis

Procedure:
Boil eggpant (cut-off the stalks) in water until cooked. Remove from water and let it rest and cool. Cut or chop into bite-size pieces with the skin on. If you don’t like to eat the skin, cut in half vertically and scrape the meat. Set aside. Slice tomatoes into thin wedges. Slice green onions.
Mix in a deep bowl or in a shallow platter all of the above ingredients. Season with fish sauce, white vinegar and dash of pepper. Mix and toss lightly. If you want a spicy taste you can add chilli powder cut red chillis. Let stand for 15 minutes minutes in the ref. before serving.
Note: If the Asian variety is not availabe, you can use the round variety.


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Chicken Lollipop

July 24th 2008 11:55
Chicken Lollipop
Chicken Lollipop


Chicken Lollipop
Scrape mMeat

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Moussaka(Eggplant Lasagna)

June 26th 2008 09:33
Moussaka
Eggplant Lasagna

This is a dish of layered eggplants and meat topped with white sauce and baked. Moussaka means "casserole". Origin is Greek.

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How to Peel & Cut Pineapple Fruit

May 27th 2008 04:56
How to Peel & Cut a Pineapple
Pineapple


Pineapple fruit is rich in minerals and vitamins C, B1, B6, excelent source of manganese and copper. Good source of dietary fiber. Pineapple have diuretic, anti-cancer and anti-inflammatory properties. It is good for diarrhea, digestion, intestinal infection, athritis, sore throat, gout etc


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Ground Beef with Tofu

May 25th 2008 10:32
Ground Beef with Tofu
Ground Beef with Tofu


This recipe can be used as topping over hot cooked rice


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Sticky Rice Squares

May 19th 2008 05:12
Sticky Rice Squares
Sticky Rice Squares


I will be posting different recipes of rice and sticky rice for that matter


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Cooking Rice Tricks

May 8th 2008 01:05


finger-knuckle technique
Cooking Rice Tricks

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How to Cook Rice

May 5th 2008 02:33
How To Cook Rice
How To Cook Rice

Electric Rice Cooker

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Recent Comments

Comment by Lydia 1
on How to Cook Rice

May 7th 2008 02:39
Hi Louie,
Don't give up! Try it first, 1 cup rice to 1 cup water. Once it boils, stir it once, cover, simmer, reduce the heat to low and start timing your rice for 5 minutes. If you see that is water still boiling over, turn off the heat. Let it stand on the burner for another 5 minutes. Remember that steam cooks the rice so cover the lid of your pan.
Just try there's nothing to lose. By the way, buy long grain rice like Jasmine or Basmati variety not Uncle's Ben(because they are parboiled). Good luck.

Comment by Lydia 1
on How to Cook Rice

May 6th 2008 06:38
Thank's guys for your comments.

Irene - I have cooked rice the traditional way for many years and it worked out right. However, I use the rice cooker if I have a party or expecting a company of friends. Burnt rice-I don't like it, so once the pot is boiling, reduce the heat to low, while simmering, I usually do this technique, I put another pan on the burner and place the pan with the rice on top of it(double boiler method) this is the safest way. I use T-Fal for cooking rice.

Hazel - yes, rice cooker is much better but if you cook 1 cup of rice only, you better use the T-Fal pan.

I prefer steam rice without butter & salt. There are many ways to cook rice (I will write more on this matter next time).

Pratice makes it perfect.

Lydia

Katyzzz,

I forgot to mention that I have 2 Orble blogs. Aside from Food Sense, the other one is www.foodieculture.com

Hope you'll visit the other blog.

Lydia


Hi Katyzzz

I commented on Dessert.net.au

I like her L'Exotic post. Thank's for commenting on my post and glad to meet you.

Lydia

Comment by Lydia 1
on L’Exotique

January 5th 2008 12:14
Hi Scarlett,

This cake looks delicious. I hope to make this one day.

Lydia

Comment by Lydia 1
on Sitting Chicken

December 15th 2007 01:55
Hi Harry,

yes, 7-up make this dish sweeter (not really sweet because there is water mixed in it) and this is the main ingredient that makes the difference.

I have another recipe for the chicken using BEER but it's a different method. Maybe I'll post it here next time.

thank's,
Lydia

Comment by Lydia 1
on Sitting Chicken

December 14th 2007 06:02
Hi Louie,

You have to use a deep saucepan because the chicken should be completely submerged in the sauce mixture and cover it completely. Once it starts boiling, lower the heat and let it simmer till cooked.

Please try it and let me know the outcome. Good luck! Thank's for dropping by.

Lydia